Ensalada Rusa Uruguaya

Name: Ensalada Rusa Uruguaya
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Uruguayan
Ingredients: 4 large potatoes, peeled and diced; 3 carrots, peeled and diced; 200g green peas (frozen); 4 hard-boiled eggs, diced; 300g homemade mayonnaise; Salt and white pepper; 1 tbsp white vinegar

Ensalada Rusa (ehn-sah-LAH-dah ROO-sah)

Uruguayan Russian Salad

⏱ Prep Time 45 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 220 kcal

A creamy cold salad of diced potatoes, carrots, peas, and hard-boiled eggs bound in homemade mayonnaise — an essential side dish at every Uruguayan gathering and holiday table.

Nutrition & Info

Protein 6.0g

Carbs 22.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free gluten-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

large pot mixing bowl knife

Presentation Guide

Vessel: oval serving platter

Garnishes: hard-boiled egg slices, parsley

Accompaniments: grilled meats, bread

Ingredients

4 large potatoes, peeled and diced
3 carrots, peeled and diced
200g green peas (frozen)
4 hard-boiled eggs, diced
300g homemade mayonnaise
Salt and white pepper
1 tbsp white vinegar

Instructions

1
Boil potatoes and carrots in salted water until tender but not mushy, about 12 minutes. Drain and cool.
2
Cook peas briefly, drain and cool.
3
Combine cooled potatoes, carrots, peas, and diced hard-boiled eggs in a large bowl.
4
Add mayonnaise and vinegar. Fold gently to coat everything without mashing.
5
Season with salt and white pepper. Refrigerate for at least 2 hours.
6
Serve cold, smoothed into a dome shape on a serving plate.

💡

Did You Know?

No Uruguayan Christmas or New Year table is complete without ensalada rusa — families often make enormous batches that last for days of holiday celebrations.

Chef's Notes

Equipment Tips

large pot
mixing bowl
knife

Garnishing

hard-boiled egg slices, parsley

Accompaniments

grilled meats, bread

The Story Behind Ensalada Rusa Uruguaya

Ensalada rusa came to Uruguay through European immigration in the early 1900s and became so thoroughly adopted that most Uruguayans consider it a national dish rather than a foreign import. The Uruguayan version tends to be heavier on mayonnaise than European versions and is an absolute requirement at holiday gatherings.

🕐 Traditionally enjoyed holiday meals, parties, asado accompaniment 📜 Origins: European immigrant influence, early 20th century

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